9/30/12

I've had on my "to create" list a pumpkin crumb cake since last fall.
Finally got around to making it.
Why did I wait so long?

I wasn't sure how much pumpkin to sour cream ratio to add to make a perfect cake. Yep, that was my dilemma--so I put it on the back burner.
Since pumpkin puree is such a moisture packed ingredient you have to be careful how much you add to you don't have a super moist/almost runny cake.
But as the cooking luck would have it, the first batch came out perfectly.
I was lucky. Should I do this all over again is there one thing I would change?
Not really, I might want to see what happens if I bake this in a glass dish rather than metal.
The metal gave me crispy edges, which is good actually. But you don't like crispy edges then try a glass dish (9x13) and see what happens. Just watch the baking times; glass dish might need a bit more baking time.

As much as I LOVE NY style crumb cake, this pumpkin crumb cake takes it's place.
This was so good. It has a gentle pumpkin flavor. Not a fan of the highly scented and flavored pumpkin goodies at all--I like a gentle undertone.

Using electric mixer, or mixer beat the butter and sugar in
large bowl until smooth.

Add eggs 1 at a time, beating until well blended after each
addition. Next add in the sour cream and pumpkin puree; mix until just blended.
Lastly add in the flour mixture in batches—I did two batches, until all is just
combined. Do not overmix once the flour is added; lumps are good!

Pour the batter into the greased baking pan, spread batter
evenly. I had to wet my hands to spread
batter into corners. It’s a sticky
batter so using wet hands will work best. Next add on the crumb topping by
dropping clumps (2-3 inch clumps) of it on to the top. Do not push crumbs down!

Bake the cake for 45 to 55 minutes or until tester inserted
into center comes out clean (mine was done at the 48 minute mark). Please rotate the pan halfway through baking
time. You will know cake is done when
there is no more jiggle in the middle of the cake.

This is just beautiful! I'm totally loving all the pumpkin posts coming out now. In fact, it's so hard to decide what I should do with my puree sitting in the fridge...This is what's known as a good problem!

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com